Pumpkin Shaped Cinnamon Rolls – cute fall baking idea
Soft cinnamon rolls shaped like pumpkins, finished with cream cheese frosting and a pecan stem — perfect for festive fall breakfasts.
- Prep Time: 30 minutes
- Rise Time: 90 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 rolls 1x
Ingredients
Dough:
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3½ cups all-purpose flour
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1 cup warm milk
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2¼ tsp active dry yeast
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¼ cup granulated sugar
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⅓ cup unsalted butter, softened
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2 large eggs
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1 tsp salt
Filling:
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¼ cup unsalted butter, softened
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¾ cup brown sugar
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1½ tbsp ground cinnamon
Frosting:
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4 oz cream cheese, softened
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¼ cup butter
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1½ cups powdered sugar
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1 tsp vanilla extract
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1–2 tbsp milk
Decorating:
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12 pecan halves
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Food-safe kitchen twine
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Orange food coloring (optional)
Instructions
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Activate yeast in warm milk with 1 tbsp sugar. Let foam.
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Mix flour, sugar, eggs, butter, salt, and yeast mixture. Knead until smooth. Let rise 1 hour.
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Roll dough into rectangle, spread with butter, and sprinkle with brown sugar + cinnamon.
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Roll up and cut into 12 rolls.
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Wrap each with greased twine to form pumpkin shape. Let rise 30–45 minutes.
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Bake at 350°F for 18–22 minutes.
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Snip twine, frost, and top with pecan stems.
Notes
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Use orange gel food coloring for brighter pumpkins.
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Refrigerate overnight after shaping if needed.
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Frost while warm for extra melt-in texture.